It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Cow Lickin' Chili Time!!

Cooler weather brings out the chili fetish in me! Here is my chili recipe as of yesterday........I'm hopin' this is the final version. Thanks to Cookin' Biker I've now substituted the cocoa powder with Baker's Semi-Sweet chocolate squares. It adds a new and flavorful dimension to an already pretty complex chili. Try it sometime.......

Preheat your Egg to 350° with inverted plate setter (legs up). Add 2 or 3 fist-sized chunks of wood to coals. Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil. Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Close lid and cook until all the meat is browned, stirring every few minutes. Remove dutch oven from egg, remove meat and drain on paper towels. Wipe dutch oven dry with paper towels. Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 or more hours (add water as needed to prevent drying). Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees. Remove bay leaves, dried chiles and serve.

Comments

Fall is Chili time and your recipe looks awesome. I got a DO last year at a Lodge outlet and have only used it for BBQ beans I got from the BGE cookbook (they turned out great), but I want to try more. Your chili is up next, then maybe some bread.

Fallbis Chili time and your recipe looks awesome. I got a DO last year at a Lodge outlet and have only used it for BBQ beans I got from the BGE cookbook (they turned out great), but I want to try more. Your chili is up next, then maybe some bread.

Yep, had a bowl for lunch today along with some fresh homemade sourdough! :-))

I'm going to try this recipe tonight. What would be the advantage of using cocoa powder instead of the sqares? And how much powder would you use for this recipe?

I found the advantage to be using the chocolate squares instead of the cocoa powder. It adds a subtle taste difference........I would add 1 teaspoon cocoa powder in place of the chocolate.

also I've never used hominy before. Does it make the chilli better?

The hominy adds a nice touch. I like it better with it, but, it's strictly optional. I used this recipe for years before I added the hominy as an experiment. Hominy is better known west of the Mississippi as posole!

Getting cool here - 77 today and I'm starting to think chili and this recipe sounds awesome. If it's anything like your ham then it's golden but why do you drain the fat from the chili? Fat equals flavor.

Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

Getting cool here - 77 today and I'm starting to think chili and this recipe sounds awesome. If it's anything like your ham then it's golden but why do you drain the fat from the chili? Fat equals flavor.

That's a true statement! Fat also equals fat! This chili has plenty of flavor going on without the extra fat. I also don't put raw meat on my pizza before cooking nor do I put a pan of veggies under a cooking chicken to gather all that fat! Just a personal preference........ :-O

Getting cool here - 77 today and I'm starting to think chili and this recipe sounds awesome. If it's anything like your ham then it's golden but why do you drain the fat from the chili? Fat equals flavor.

Getting cool here - 77 today and I'm starting to think chili and this recipe sounds awesome. If it's anything like your ham then it's golden but why do you drain the fat from the chili? Fat equals flavor.

That's a true statement! Fat also equals fat! This chili has plenty of flavor going on without the extra fat. I also don't put raw meat on my pizza before cooking nor do I put a pan of veggies under a cooking chicken to gather all that fat! Just a personal preference........ :-O

I made the Cow Lickin' Chili today. I thought it was very good. Not super hot, but it has a good burn to it. My wife and two daughters didn't like it. They could pick up on the cocoa and cinnamon. It didn't taste good to them. Of course, all the guys love it. I never tried the cocoa and cinnamon combo before. They definitely give it a unique flavor that blends well with the heat. I have heard of recipes with brown sugar added. I wonder how that would taste?